1 pound fresh huckleberries a few whole figs 1/4 cup currant juice or apple pectin, if available 2 tbsp lemon, lime or orange juice, fresh squeezed, optional several sprigs thyme Wash 2 half-pint jars or 1 pint jar and lids Prepare water bath; bring large deep pot of water to boil, reduce heat to 185-200 degrees Prepare lids by bathing in warm water (sometimes I just put 'em in my water bath) Wash figs gently, remove stem ends and chop; wash huckleberries In wide saucepan or saute pan, bring huckleberries, figs, honey, and currant juice or apple pectin to simmer Add herbs and simmer 15-30 minutes, stirring often, until thickened to taste Remove herbs Remove from heat and ladle into jars Wipe rims with damp cloth (I just use my apron), set lids on and screw on rings Drop in water bath, making sure water covers jars, and hold at 185-200 degrees for 15 minutes for pint jars, 10 minutes for half-pint jars Remove from water bath and wait until jars pop to store All canning instructions and kitchen scientists will tell you that jams made without sugar are unsafe to store in the same manner as conventionally-made sugar-filled jams and should be kept in the freezer or used immediately. I don't believe it but please use your own best judgment to decide where this jam should be stored